15 Best Jambalaya Recipes to Try

Shrimp and Sausage Jambalaya

This classic Shrimp and Sausage Jambalaya combines the rich flavors of the south with succulent shrimp and spicy sausage.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 pound smoked sausage, sliced
• 2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. In a large pot, heat olive oil over medium heat. Sauté the sausage slices until browned.
2. Add chopped onion, bell pepper, and minced garlic. Cook until the vegetables are soft.
3. Stir in the diced tomatoes, chicken broth, rice, and Cajun seasoning. Bring to a boil.
4. Reduce the heat, cover, and simmer for 20 minutes.
5. Add the shrimp and cook for an additional 5-7 minutes or until the shrimp are pink.
6. Season with salt and pepper, then serve hot.

Chicken and Andouille Jambalaya

This Chicken and Andouille Jambalaya offers a smoky twist with spicy andouille sausage and tender chicken.

Ingredients:

• 1 pound chicken breast, cubed
• 1/2 pound andouille sausage, sliced
• 2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons Creole seasoning
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Cooking method:

1. Heat vegetable oil in a large skillet and brown the chicken cubes.
2. Add the sliced sausage and cook until browned.
3. Stir in onion, celery, bell pepper, and garlic, cooking until softened.
4. Mix in the diced tomatoes, chicken broth, rice, and Creole seasoning.
5. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
6. Season with salt and pepper, then serve.

Vegan Jambalaya

For a plant-based option, this Vegan Jambalaya delivers all the flavors without the meat.

Ingredients:

• 1 can (15 oz) kidney beans, drained
• 1 cup long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. In a large pot, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until soft.
2. Add the diced tomatoes, vegetable broth, rice, and Cajun seasoning. Bring to a boil.
3. Reduce heat, cover, and simmer for 20 minutes.
4. Stir in the kidney beans and cook for an additional 5 minutes.
5. Season with salt and pepper, then serve.

Creole Jambalaya with Okra

This Creole Jambalaya includes okra for an added Southern authenticity and flavor.

Ingredients:

• 1 pound chicken thighs, diced
• 1/2 pound andouille sausage, sliced
• 1 cup sliced okra
• 2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon Creole seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a large pot and brown the chicken.
2. Add sausage slices and cook until rendered.
3. Stir in onion, bell pepper, and garlic; cook until soft.
4. Add the okra, diced tomatoes, chicken broth, rice, and Creole seasoning.
5. Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
6. Season with salt and pepper, and serve.

Spicy Chorizo Jambalaya

This Spicy Chorizo Jambalaya packs a punch with robust chorizo and hot spices.

Ingredients:

• 1 pound chorizo sausage, sliced
• 2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon hot sauce
• 2 teaspoons paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a large pan over medium heat and cook chorizo until browned.
2. Add onion, bell pepper, and garlic, cooking until vegetables soften.
3. Stir in diced tomatoes, chicken broth, rice, hot sauce, and paprika.
4. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
5. Season with salt and pepper, then serve.

Cajun Seafood Jambalaya

Dive into the flavors of the sea with this delightful Cajun Seafood Jambalaya.

Ingredients:

• 1/2 pound shrimp, peeled and deveined
• 1/2 pound crabmeat
• 1/2 pound andouille sausage, sliced
• 2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 3 cups seafood broth
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a large pot and cook sausage until browned.
2. Add onion, bell pepper, and garlic, sautéing until soft.
3. Stir in diced tomatoes, seafood broth, rice, and Cajun seasoning.
4. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
5. Add shrimp and crabmeat, cooking until shrimp turn pink.
6. Season with salt and pepper, then serve.

Turkey and Tomato Jambalaya

This Turkey and Tomato Jambalaya is a lighter take on the traditional dish, bursting with flavor.

Ingredients:

• 1 pound ground turkey
• 2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. In a large skillet, heat olive oil and cook the ground turkey until browned.
2. Add onion, bell pepper, and garlic, cooking until softened.
3. Stir in diced tomatoes, chicken broth, rice, and Cajun seasoning.
4. Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
5. Season with salt and pepper, then serve.

Dirty Rice Jambalaya

Dirty Rice Jambalaya offers a unique take with bold spices and hearty rice.

Ingredients:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• 1 tablespoon vegetable oil

Cooking method:

1. Heat vegetable oil in a large pot and brown the ground beef and pork.
2. Add onion, celery, and garlic, cooking until vegetables soften.
3. Stir in diced tomatoes, beef broth, rice, and Cajun seasoning.
4. Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
5. Season with salt and pepper, then serve.

Pineapple Chicken Jambalaya

Sweet and savory, this Pineapple Chicken Jambalaya introduces tropical flavors to a classic dish.

Ingredients:

• 1 pound chicken breast, cubed
• 1 cup pineapple chunks
• 2 cups long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a large pot and brown the chicken cubes.
2. Add onion, bell pepper, and garlic, sautéing until soft.
3. Stir in diced tomatoes, chicken broth, rice, and Cajun seasoning.
4. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
5. Add pineapple chunks, season with salt and pepper, then serve.

Mushroom Jambalaya

This Mushroom Jambalaya adds an earthy depth, making it a perfect vegetarian option.

Ingredients:

• 1 pound mushrooms, sliced
• 1 cup long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons Creole seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a large skillet and sauté the mushrooms until golden brown.
2. Add onion, bell pepper, and garlic, cooking until softened.
3. Stir in diced tomatoes, vegetable broth, rice, and Creole seasoning.
4. Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
5. Season with salt and pepper, then serve.